Humane Handling of
Livestock & Ritual
Slaughter
Teresa Chirhart, Supervisor
Meat Inspection Program
Minnesota Department of Agriculture
625 Robert Street North
St. Paul, MN 55155
Meat Inspection
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Food Safety System
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Safe, Wholesome products are produced
Humane Handling of Animals
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The use of humane methods helps prevent undo
stress and suffering during the slaughter process,
resulting in safer working conditions for slaughter
employees and improvement in overall meat
quality.
Humane slaughter act of 1978
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Humane methods became mandatory
Two methods specified as humane:
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Livestock are rendered insensible to pain on the
first application of the stunning device before
being shackled, hoisted, cast, or cut.
Ritual slaughter where the animal suffers loss of
consciousness by anemia of the brain caused by
the simultaneous and instantaneous severance of
the carotid arteries with a sharp instrument.
Information Required for Exemption
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Complete the Application for Exemption to Utilize Ritual Slaughter
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NAME OF ESTABLISHMENT / ID NO.
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TYPE OF RITUAL SLAUGHTER TO BE PREFORMED (halal, kosher, etc.)
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WHO WILL BE PREFORMING THE SLAUGHTER? (Rabbi or Imam or other??)
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DATE FOR WHICH THE EXEMPTION IS BEING REQUESTED
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TEMPORARY EXEMPTION FROM: TO:
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ONGOING EXEMPTION
TYPE OF OPERATION:
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CUSTOM EXEMPT
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STATE INSPECTED
REASON FOR REQUESTING EXEMPTION:
Note: Attach a letter from the certifying agency (on their letterhead paper) confirming the slaughterman to
perform the ethnic slaughter is approved and trained under their authority.
Humane Handling
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Access to food and water:
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Water must be provided at ALL times
If held longer than 24 hours, feed must be
provided (as appropriate for species).
If held overnight, they must have adequate room
to lie down without being forced to lie on top of
one another.
Observing Inhumane Handling
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Take immediate action!
Ensure that the animal doesn’t continue to be
harmed.
Immediately communicate your observations
and actions to your supervisor.
Document any noncompliance on an NR.
Ritual Exemptions typically granted for:
Kosher / Halal
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Both describe what is “fit and proper” to eat for
two groups of people, Jews and Muslims
Both of these food laws have their roots in
scripture
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The Holy Bible and Torah – Kosher
Quran - Halal
What does it Mean??
Kosher
 Hebrew word means
fit or proper as it
relates to kosher
dietary law.
 Kosher foods are
permitted to be
eaten or used as
ingredients in other
food products.
Halal

Arabic word meaning lawful or
permitted.
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The opposite of Halal is “haram” –
unlawful or prohibited.
Foods are considered Halal
except:
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Swine / pork or its by-products
Animals improperly slaughtered
Carnivorous animals, birds of prey
Foods contaminated by above
Kosher / Halal Slaughter
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Kosher - conducted by the Rabbi or Shochet
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Quick clean cut
Painless
Unconsciousness in 2 seconds – very humane
Halal – conducted by Imam
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Quick clean cut
Painless
Unconsciousness in 2 seconds – very humane
Requires Prayer to Allah
Define Kosher Meat and Poultry
Kosher mammals that chew cud and
are cloven hoofed.
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Antelope
Bison
Cow
Deer
Gazelle
Giraffe
Goat
Ibex
Sheep
Poultry
 There are 24 forbidden
species of fowls
 In US kashrus
organizations typically
only recognize:
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Chicken
Turkey
Duck
Goose
What cannot be Kosher
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Camels (chew cud, but no split hoof divided)
Rabbits (chew cud, but no split hoof divided)
Pigs (split hoof, but doesn’t chew cud)
Sciatic nerve and adjoining blood vessels –
time consuming process to remove, in the US
slaughter houses sell the hind quarter to nonkosher butchers
Certifying Agency
Kosher
 Orthodox Union
 Kof K – Kosher
Supervision
 Star K – Kosher
Certification
 Local Rabbinical Council
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The large organizations
have more recognized
acceptance world-wide
Halal
 The Islamic Food and
Nutrition Council of
America
 Islamic Services of
America
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The larger organizations
have symbols and marks to
certify authenticity
Kosher / Halal Slaughter in Minnesota
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We have two facilities that routinely slaughter
under a ritual exemption (State E2 facilities)
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Part-time
Local supervision
No certifying marks applied
Low volume
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Products sold primarily in Twin Cities metro area
USDA Halal facility
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One facility began operating early this year
West of Metro
Serving Twin Cities hope to expand
distribution
Clear as Mud????
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Questions about meat products call:
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Teresa Chirhart, Supervisor 651-201-6113
Jennifer Stephes, Supervisor 651-201-6192
John Mitterholzer, Compliance 651-201-6216
Nicole Neeser, Program Manager 651-201-6225
Credits
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Orthodox Union www.ou.org
Meat Science at Texas A&M University
http://meat.tamu.edu/kosher.html
Islam Food and Nutrition Council of America
http://www.ifanca.org/halal/